Iron Gate Restaurant

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Reopened in 2013 under the direction of executive chef Anthony Chittum, this venue dates back to the days of the Civil War when it was used as stables for its cavalry officer owner. Today, the... Read More

Reopened in 2013 under the direction of executive chef Anthony Chittum, this venue dates back to the days of the Civil War when it was used as stables for its cavalry officer owner. Today, the original carriageway hosts the bar and year round dining area and features a cozy courtyard complete with grapevines and wisteria. Booking a table in the dining room? The tasting menu is offered nightly with varying number of courses. Those who dine in the carriageway and garden area may chose from an a la carte menu complete with house made pastas, wood-roasted meats and seafood. METRO: Dupont Circle

3,500 grillo vines per hectare, planted in 1996 in contrada samperi, marsala, and trained with the guyot system. the grapes are picked and selected by hand, soft pressed, naturally decanted and fermented at a controlled temperature stainless steel vats of 50 hl capacity. over 4 years in new french oak barrels of 225 l always topped up. 6 months of bottle. this is dry and 100% grillo.
($16.00)

Marco De Bartoli, Marsala "Vecchio Samperi Ventennale", Sicily, Italy

3500 grillo vines per hectare, planted between 1970 and 1996 in contrada samperi, marsala, in mostly level land, with sandy loam soil. the vines are trained with the 'alberello' or guyot system. the yields are of 20 hectolitres per hectare, harvested in the last ten days of september. the grapes are picked and selected by hand, soft pressed, naturally decanted, and traditional fermented at room temperature, in oak and chestnut barrels. this is dry and 100% grillo.
($30.00)

2,500 vines per hectare first planted between 1950 and 1970 in bukkuram district, as low, freestanding bushes trained with the "alberello pantesco" system on volcanic, terraced slopes. the yields are of 25 hectoliters per hectare, picked from mid august to the first week of september. 50% of the grapes are dried in the sunlight, for a minimum of four weeks, over suitable mats and delimited by thick walls made of volcanic stone. the remaining grapes mature on the plant until september. once the fermentation has started, the grapes previously dried are added to the base wine and left macerating during about three months, until a balance between alcohol content and residual sugar is achieved. 12 months in french oak barrels of 225 l and 6 months in stainless steel vats. this is sweet and 100% zibbio(muscat of alexandria).
($25.00)

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